This restaurant, taken over by a young couple, serves meticulous, tasty, no-fuss cuisine, including a memorable pâté en croûte, which took third place at the 2016 World Championship. The chef, who worked for Mathieu Viannay at La Mère Brazier, uses only quality ingredients (Haute Loire meat, vegetables from a local market gardener etc). Sit back and enjoy in the contemporary setting, with table d'hôte and glass-paned wine cellar.
- MICHELIN guide inspectors
Michelin Travel Partner will process your email address in order to manage your subscription to the ViaMichelin newsletter. You may unsubscribe at any time by clicking the unsubscribe link included in the newsletter. Find out more about managing your data and your rights